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Item No.:
06
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Site:
Potable Water-Bunker Calibration
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Violation:
There were a few days when the calibration was not recorded on the bunker chart recorder or noted in a log book.
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Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of cross connections and backflow preventers did not include the air gaps at the Ecolab chemical dispensers located throughout the vessel. Additionally, the air-gap backflow prevention used for all the Manitowoc ice machines were not listed, and the air gaps on the mineralizer drains were not listed.
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Recommendation:
Ensure that all air-gaps are listed on the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
A non-continuous backflow prevention device was installed on the potable water supply line to the coffee machine in the crew buffet beverage station.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Cagney's
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Violation:
A non-continuous backflow prevention device was installed on the potable water supplying the coffee machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Bistro
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Violation:
A non-continuous backflow prevention device was installed on the potable water line supplying the coffee machine in the bistro galley.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Raffles Buffet - Starboard and Port Beverage Stations
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Violation:
The backflow prevention devices installed for the coffee machines was installed between two valves, but the devices used are non-continuous pressure models. These were replaced with continuous pressure backflow preventers during the inspection.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Engine Room Workshop
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Violation:
The wash basin backflow preventer was damaged and a hose was connected to that sink and extended in the basin.
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Recommendation:
Replace the damaged backflow prevention device.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
Two pieces of wrapped bread dough were noted stored in the walk-in refrigerator on dirty baking trays.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Cagney's
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Violation:
One cutting board was found with some minor scoring, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Show Room
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Violation:
One cutting board was found with some minor scoring, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Dirty Storage
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Violation:
A few cutting boards had some minor scoring, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The plastic cutting table in the bakery was very pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Other-Officer's Mess
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Violation:
A domestic type microwave was noted in the Officer's Mess.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Buffet-Raffles Buffet - Starboard and Aft
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Violation:
There was a large opening in the back interior panel of the undercounter technical compartment for the forward and aft, port and starboard beverage stations beneath the milk dispenser units (1-4). The opening made cleaning difficult and offered access for pests.
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Recommendation:
Seal the opening.
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Item No.:
21
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Site:
Buffet-Raffles Buffet - Starboard and Aft
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Violation:
There was a ribbed plastic electrical conduit material used inside the undercounter technical compartments where deck sinks were located on the 4 beverage stations (port and starboard), especially beneath the juice dispenser section. These ribbed plastic conduits were difficult to clean.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Raffles Buffet - Aft/Port Service Line
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Violation:
The wooden undercounter cabinets had damaged exterior doors with laminate peeling and broken, making cleaning difficult.
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Recommendation:
Repair the damaged interior laminate on the cabinet doors.
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Item No.:
21
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Site:
Buffet-Raffles Buffet - Forward and Aft/Starboard Beverage Station
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Violation:
The two starboard beverage station counters had loose/damaged profile panels at the bottom of the cabinet foundation near the deck. The panels were falling away from the cabinet creating a difficult to clean gap.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The final rinse nozzles had an erratic spray pattern.
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Recommendation:
Ensure all of the final rinse nozzles are operating properly.
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Item No.:
22
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Site:
Galley-Hot Galley
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Violation:
The sanitizing solution was very cloudy.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Provisions-Potwash Area
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Violation:
The thermometer for the final rinse compartment registered 210F, while the measured temperature was 199F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Housekeeping-Housekeeping GI Pantry Deck 5
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Violation:
There were two large 1,000 ppm chlorine solution containers used for pre-soaking of dishware from ill passenger cabins. There is not an approved variance for use of a sanitizing solution above the 200 ppm limit for food areas.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). The company should request a variance for the sanitizing procedure.
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Item No.:
27
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Site:
Buffet-Raffles Buffet - Forward and Aft/Starboard Beverage Station
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Violation:
The two starboard beverage station counters had loose/damaged profile panels at the bottom of the cabinet foundation near the deck. The area behind the loose profile was heavily soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Raffles Buffet - Port and Starboard Salad and Dessert Station
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Violation:
The statue decoration on the over shelf of the salad/dessert station was heavily soiled with dust and surrounded by box cereals.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Raffles Buffet - Starboard and Aft
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Violation:
There was a ribbed plastic electrical conduit material used inside the undercounter technical compartments where deck sinks were located on the 4 beverage stations (port and starboard) and beneath the juice dispenser section. These ribbed plastic conduits were heavily soiled with dirt and mold residue.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Raffles Buffet - Starboard and Aft
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Violation:
The undercounter technical compartments along the beverage stations where water and drains were present had a significant amount of mold residue along the water filters and water piping and backflow preventers. Some mold was also growing on the interior side of the wooden door fronts for these technical compartments.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Raffles Buffet - Aft/Starboard Beverage Station
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Violation:
Four large, previously cleaned, serving bowls were found stored inside the far left (forward) undercounter cabinet on the beverage station. The bowls were stored upright and each had water inside.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Buffet-Raffles Buffet - Ice Cream Counter
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Violation:
The handwash station at the front counter had the soap dispenser installed over the adjacent preparation sink. Additionally, there was no counter mounted barrier to prevent water from wet hands dripping onto the adjacent food preparation counter during handwashing.
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Recommendation:
Ensure a raised steel (2 inch height) barrier is installed between the sink and counter to prevent this condition. Ensure the soap dispenser is installed so that it can not comtaminate the preparation sink.
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Item No.:
28
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Site:
Buffet-Raffles Buffet - Port and Starboard Handwash Stations
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Violation:
The paper towel dispensers for the two handwash stations along the buffet were installed on columns and positioned over the service counter where clean plates were stored. During handwashing the counter becomes wet as staff reach for the paper towels and that water can contaminate the plates or food on the tray rail.
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Recommendation:
Ensure the paper towel dispensers are moved so that contamination of food or clean utensils does not occur.
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Item No.:
30
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Site:
Galley-
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Violation:
The crew toilet door did not close tight after opening.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Buffet-Raffles Buffet - Ice Cream Counter
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Violation:
The vinyl deck was damaged around the deck drain near the undercounter drawer refrigerators.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Blue Lagoon
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Violation:
A loose profile strip was within the hood area above the hot service line.
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Recommendation:
Reattach the loose profile strip.
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Item No.:
33
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Site:
Galley-
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Violation:
Two seams were noted on the left and right hand side within the hood above the induction woks, making cleaning difficult.
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Recommendation:
Ensure the seams are sealed.
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Item No.:
33
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Site:
Galley-
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Violation:
The grouting material behind the combination ovens was pulling away from the stainless steel bulkhead, creating a difficult to clean gap.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Show Room
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Violation:
Recessed grout was noted in the Show Room galley, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Starboard Side Hot Buffet
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Violation:
A gap was noted where the tall center housing behind the flat top grill met the stainless steel bulkhead.
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Recommendation:
Profile the gap behind the flat top grill.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Peeling and loose sealant was noted in the hood above the salamander.
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Recommendation:
Remove the loose and peeling sealant.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Recessed grout was noted throughout the main galley food service areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Recessed grout was noted within the bakery area, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-Portside Warewash Area
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Violation:
An excessive amount of condensate was noted on the deckhead above the dirty end of the flight type warewash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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